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The Great Kiwi Bake Off is a New Zealand television baking competition based on The Great British Bake Off in which 12 amateur bakers compete in a series of baking challenges. [2] The show's first episode was aired on 16 October 2018 on TVNZ 2. The show is hosted by Hayley Sproull and Madeleine Sami, [3] with judges Dean Brettschneider and Sue ...
The technical challenge was to make Jordon's vegan mulled wine and blackberry cake within two hours, with Jordon supplying instructions from the front of the shed. For the showstopper challenge, the bakers had four hours to create a dairy-free mousse and jelly art cake. [1]
Cooking for Kids with Luis won two ASTRA Awards in 2005: Most Outstanding Australian Production in both Kids and Short Form. [9] Luis was also nominated as Favourite New Presenter. At six years old (five during the filming of the first episode), the show's star Luis Tanner is currently the Guinness World Record holder as the youngest host of ...
Image credit: Photo: Liz Andrew/Styling: Erin McDowell 1. Chocolate Peanut Butter Pretzel Bars Image credit: Photo: Eric Moran/Styling: Erin McDowell 2. Ombré Ice Cream Cake Image credit: Photo ...
Chocolate crackles (also known as chocolate bubble cakes [1]) are a popular children's confection in Australia and New Zealand, especially for birthday parties and at school fêtes. The earliest recipe found so far is from The Australian Women's Weekly in December 1937. [2] The principal ingredient is the commercial breakfast cereal Rice Bubbles.
The Anzac biscuit is a sweet biscuit, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter (or margarine), golden syrup, baking soda, boiling water and optionally desiccated coconut. [2] [3] Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. [4]
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An Afghan is a traditional New Zealand [1] [2] [3] biscuit made from flour, butter, cornflakes, sugar and cocoa powder, topped with chocolate icing and a half walnut.The recipe [4] has a high proportion of butter, and relatively low sugar, and no leavening (rising agent), giving it a soft, dense and rich texture, with crunchiness from the cornflakes, rather than from a high sugar content.